How to Make Risotto Alla Milanese

Stir and wait and stir and wait . . .
(image: source)

If you can't get to Milan anytime soon, here is a delicious recipe to bring a little Italian cuisine to you.
This recipe is adapted from Food Network, I omitted the "white wine" simply because I didn't have any on hand and added an extra cup of broth. The risotto alla milanese is just as good either way. In all, it's the perfect dish to make.

Ingredients: Serves 4 to 6.

2 cups Arborio rice (or other Italian rice for risotto)
5 cups homemade broth or chicken broth
3 tablespoons butter
2 tablespoons extra virgin olive oil
1/3 cup onion
2 helpful pinches of Saffron
1/3 cup Parmigiano cheese
Pinch of salt

Helpful Tip: The key to good risotto is to use a large pot with a thick bottom. This will help the risotto become smooth and not tacky.

 To start, begin by adding the chopped onions, butter, and olive oil. Once the onions are transparent, add the rice, stirring quickly. Next, add the one cup of broth and continue stirring until all liquid is absorbed. Add another cup of broth and repeat, continue stirring. Before the last cup of broth I like to add the saffron and stirring until the risotto is firm but not hard. Remove from the heat and add the final touches of butter, cheese, and salt to taste. Enjoy!

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